The Kind Life is a community around Alicia Silverstone and The Kind Diet where friends, doctors, experts in green living, and members share vegan tips.


Aleeza’s Roasted Veggies Dishes

While we were cooking up a storm making water hallah, charoset, matzo ball soup, tahini cookies, and rice krispies at Aleeza’s, she was also firing up her barbeque and roasting some delicious vegetables. Aleeza has a fancy barbecue called “the egg” that she was excited to use, so we put it to work with lots of roasting! The reason she loves this barbecue is because it can get up to 600 degrees & up! We wanted to share these recipes with you as they’re pretty easy (can be done on any barbecue) and are super tasty all sauced up. Perfect for Labor Day weekend! Enjoy!!


Roasted Eggplant with Tahini and Yuzu


  • 1 large eggplant or 2 smaller ones
  • 1/2 cup tahini
  • Yuzu to taste
  • Lettuce leafs for serving (optional)


  • Roast the eggplant on a barbecue. Use tongs to turn the eggplant from side to side, ensuring that it’s cooked (a bit charred on the sides) and soft all over.


  • Slice the eggplant in half, length wise. When it’s just cool enough to handle, wet your fingers and pick off the charred skin peel. Discard the skin.


  • Scoop out the flesh with the smoky juices and place on a plate. Press a fork through the flesh, making striations and pounding it along its length.


  • Drizzle with tahini and yuzu to taste


  • Serve in lettuce leafs (optional) and enjoy!

Eggplant Tahini


Roasted Shallots with Yellow Tomato

Serves 4


  • 5 shallots
  • 10 small yellow tomatoes
  • Sea salt to taste
  • Yuzu to taste


  • Barbecue the shallots until their skin has blackened, making them sweet and soft
  • Roast the yellow tomatoes similarly (will be fast on bbq, can pan roast or bake in oven), until interior is soft and juicy, so skin peels off easily
  • Peel the skin off the shallots and tomatoes, squeezing the tomato juice and placing the soft shallot into a bowl


  • Add sea salt and yuzu to taste
  • Mix together with tongs and enjoy!

Shallots & Tomato

Roasted Bell Peppers

Serves 8-10 people


  • 6 yellow bell peppers
  • 6 red bell peppers
  • Yuzu to taste
  • Sea salt to taste


  • Roast the bell peppers on a barbecue until their skin has blackened and they become soft
  • Once the peppers are ok to touch, peel off exterior skin and discard the seeds


  • Place peppers on a plate and add sea salt and yuzu to taste
  • Enjoy!


Have you made roasted veggies in a similar way? What other kinds of veggies do you like to do and what other sorts of condiments do you use??



  • C. Blake

    Looks delightful darlings. Thank you for sharing and have a pleasant week.

  • Anna Haggerty

    After going vegan I have been trying a lot of new roasted veggies, but all I know is to put oil and salt on them. I will definitely look in to yuzu now :-)

  • V Alpha

    I like balsamic vinegar. A yummy balsamic glaze dressing, which I use occasionally and sparingly-due to added sugar-is easily made by adding a bit of real maple sugar or honey to it. When I began to “go vegan” last fall it was out of desperation, as an undiagnosed autoimmune problem was ravaging my skin! In July I saw “Forks Over Knives” and I realized that the coconut and olive oil that I was over-using as flavoring is also a problem! I have been sauteeing my veg in water and only use minimal oil when I have to. Oh, and I love to roast baby endive and beets!